Pages

Friday, January 7, 2011

Cast Iron Cornbread

Although Andy got to "break-in" our new Cast Iron Skillet, I knew I had to use it soon after. I don't know what it is, but when we get new things for our kitchen or home, I just have that itch to use them immediately! I've held out since Christmas, so I mean, I've waited long enough.

Cornbread is one of those things that goes great with comforting meals. In our case, we had some black eyed pea "stew". But you know, most people have cornbread with chili and things like that. Me... I like to eat it by itself. What more do you want? It's sweet, yellow, crumbly cornbread. With a nice pat of butter. Simple heaven, I tell you.

Carefully remove the cast iron skillet from the oven and pour in batter. Return skillet to oven and bake for about 15 minutes, or until cornbread is golden brown.

Cool slightly and slice into wedges. Top with butter and enjoy sweet cornbread bliss!

I don't like an overly sweet cornbread, and I also don't like an overly dry and plain cornbread. This was pretty close to perfect! If you like it on the sweeter side, feel free to adjust the honey and sugar accordingly. Like I said, this pairs perfectly with some beans or chili, but is just as great on it's own with some butter or extra honey!

Hope you all enjoy your weekend... I'm off to make that pear-caramel ice cream and do a few other errands... Monday will be here before you know it, but I'm going to enjoy this 3 day weekend as much as possible! Enjoy your weekend guys!

I just made some corn muffins...but your cast iron cornbread looks so yummy! I would buy a skillet just for this recipe. Thank you for sharing such a perfect dinner accompaniment. I hope you have a wonderful Friday and a beautiful weekend!

this looks great! i don't have a cast iron skillet, but it's on my "must have" list! i think i have a cornbread recipe from my mom, but i have to agree that the cast iron skillet would make it extra good!

Congratulations on your new skillet. I'm going to suggest that you turn the cornbread out onto a plate, upside-down, very soon after taking it out of the oven. The reason you heat the oil in the pan before adding the batter is to get a crunchy crust. If it stays in the pan, it gets all soggy. Plus, your pan will be practically clean and will require only a swipe with a cloth.